Speaker 1: With technique of the week. I wanted to start out
Speaker 1: on egg substitutes. What do eggs do in baking? And
Speaker 1: if you need to make something and you either don't
Speaker 1: have eggs, maybe you can't eat eggs or you can't
Speaker 1: find them for some reason. So if you're looking for
Speaker 1: a good substitute for baking, and again, you could be
Speaker 1: watching your cholesterol.
Speaker 2: Although talk to your doctor. I'm not a doctor.
Speaker 1: Most recent studies show that cholesterol food cholesterol does not
Speaker 1: change your actual cholesterol to the degree that they once thought,
Speaker 1: and eggs are always getting beat up for that. But anyways,
Speaker 1: once again, not a doctor, just a guy with a
Speaker 1: brain between his ears. Plenty of great egg alternatives out there.
Speaker 1: You might be surprised by some of them, so some
Speaker 1: people swap them out for different reasons, dietary allergies, lifestyle choices,
Speaker 1: whatever it is. Right now, you've got the rise of
Speaker 1: the price of eggs very unpredictable. In addition to the
Speaker 1: cost of eggs going up, what always happens is a
Speaker 1: run on something I think Trader Joe's, Costco.
Speaker 2: All these places.
Speaker 1: Are limiting how many you can get at a time,
Speaker 1: how many cartons of eggs you can get at a time.
Speaker 1: So regardless of the reason why you have to change
Speaker 1: an ingredient, maybe you just don't have it on hand.
Speaker 1: Eggs are one of those things that you should know
Speaker 1: how to swap them out. It's not always going to
Speaker 1: be perfect, and different usages or different solutions how about
Speaker 1: that are going to be better for certain recipes and
Speaker 1: less good for others. So you'll kind of work through
Speaker 1: it as you learn. So eggs, what are they used
Speaker 1: for in baking? There for a few couples. They bind
Speaker 1: things together, right, we use them for binding. We do
Speaker 1: this for you know, if you're going to be putting
Speaker 1: flour on the outside of something, flour and your spices
Speaker 1: like fried chicken.
Speaker 2: There's a lot of.
Speaker 1: Reasons why you might bind breading or breadcrumbs to the
Speaker 1: outside of something. They create a great texture, They add air, light,
Speaker 1: fluffy results come from using eggs. These qualities are key
Speaker 1: when you're making baked goods. They create structure so that
Speaker 1: air can get inside to make crunch or airy, pillowy goodness.
Speaker 1: So a couple of things to try is now you'll
Speaker 1: know what this is, but you probably won't recognize it
Speaker 1: by this name. Aquafaba. Now Aquafaba is the liquid if
Speaker 1: you've ever gotten canned chicken. It's that cloudy ish liquid
Speaker 1: that's in canned chickpeas. That stuff is golden. Never throw
Speaker 1: it out, especially if you're making your own. Your own
Speaker 1: hummus is the word I was looking for. Thank you, Neil, hummus.
Speaker 1: If you're making your own hummus, you want to keep
Speaker 1: that because instead of thinning it out with water, you
Speaker 1: want that aquafaba. It is silky and smooth and wonderful,
Speaker 1: super versatile. You can whip it into a foam. It's
Speaker 1: great for cakes and meringues. Use three tablespoons of that
Speaker 1: aqua faba for each egg, and you start learning these ratios,
Speaker 1: and that's how you're going to build your your arsenal
Speaker 1: of what to separate and what to substitute. Flax Seed eggs.
Speaker 1: Flax seed's interesting. Flax Seed meal when you mix it
Speaker 1: with water, creates this kind of gel like texture. Might
Speaker 1: be a little creepy sometimes, but great for binding ingredients
Speaker 1: and muffins, stuffing those.
Speaker 2: Types of things.
Speaker 1: And you make an egg equivalent by combining one tablespoon
Speaker 1: of flax seed meal with three tablespoons of water. You
Speaker 1: let it sit for a few minutes so that it
Speaker 1: imbibes in the flax seed meal and then it starts
Speaker 1: getting that kind of slick, that slick kind of.
Speaker 2: It's so weird, quite honestly. It is a little gelatin
Speaker 2: like loose gelatin. Like I'm trying to find words.
Speaker 1: That aren't that don't sound gross, and I guess my
Speaker 1: brain still fighting the crud, can not come on anything. Yeah,
Speaker 1: they're they're just slick and a little slimy, but so
Speaker 1: is an egg and as an egg, right, so it
Speaker 1: combines and that's kind of purpose there. So that's how
Speaker 1: you do it. To make a one egg equivalent combined
Speaker 1: one tablespoon a flax seed meal with three tablespoons of water.
Speaker 1: You let it sit for a few minutes and that's
Speaker 1: gonna take care of you.
Speaker 2: There.
Speaker 1: Okay, I've got some more when we come back our
Speaker 1: technique of the week. I know there's a shortage of
Speaker 1: sorts with eggs. They're incredibly, incredibly expensive right now when
Speaker 1: you think of it comparatively to what they've been, when
Speaker 1: you think of the amount of protein you get for
Speaker 1: an egg. I mean some places, you you know, twelve bucks,
Speaker 1: they're like a buck and egg in some places. Your
Speaker 1: average right now is probably nine dollars a carton or
Speaker 1: something like that for a curtain of twelve. I may
Speaker 1: be off a little bit there, quite honestly. My wife
Speaker 1: does the shopping most days. I used to the stone
Speaker 1: is more as much as I used to. Sorry, Sue me,
Speaker 1: I know I'm the four reporter. I should to the
Speaker 1: shopping AnyWho. It actually is pretty good when you think
Speaker 1: of the protein and what you're getting Vitamin win is
Speaker 1: from an egg. But I know we do it comparatively
Speaker 1: to what they used to be. We're talking about eggs
Speaker 1: for Technique of the Week, talking about eggs substitutes.
Speaker 2: There's a lot going on with eggs.
Speaker 1: I'm going to get it into the details of all
Speaker 1: that coming up, prices. When can we see relief if
Speaker 1: we're going to at all, why is it that we
Speaker 1: see it in eggs and not necessarily in poultry, in
Speaker 1: you in the chickens themselves, when it comes to rotisseri
Speaker 1: or buying a whole chicken or rub parts. I'll get
Speaker 1: into all that, but I wanted to start with substitutes
Speaker 1: because that kind of is more in line with Technique
Speaker 1: of the Week. So we went through some and I'm
Speaker 1: going to move forward. Another one that you can use,
Speaker 1: another item in your kitchen that you can use to
Speaker 1: substitute eggs if you need to for baking, is over
Speaker 1: ripe bananas. So if you mash half of one, it's
Speaker 1: about a quarter cup that'll replace one egg. Now, for
Speaker 1: brownies or cakes, it works out perfectly, lovely. It gives
Speaker 1: a little bit of that fruity, fruity flavor, but they're sweet.
Speaker 1: You've get extra potassium in there, so as long you
Speaker 1: don't have heart issues you worry about, that's a great
Speaker 1: thing and works wonderfully. Bananas aren't truly neutral as far
Speaker 1: as their their flavor, but that kind of creamy fattiness
Speaker 1: vibe is quite helpful and it works out nice in
Speaker 1: a brownie, ear cake. Non dairy yogurts, so non dairy
Speaker 1: yogurts like made out of soy or almond, some even
Speaker 1: are cashew based.
Speaker 2: They're creamy and they wait.
Speaker 1: They work very well as egg substitutes, and you use
Speaker 1: a quarter cup for each egg.
Speaker 2: Now, if somebody's just.
Speaker 1: Tuning in right now, don't I don't want you to
Speaker 1: think that I'm talking about making an almond or something
Speaker 1: that's not what these are for. What they are for
Speaker 1: is to use in baking, to substitute in baking. There
Speaker 1: that's really where you're going to get the best out
Speaker 1: of these things. All right, little non dairy yogurt. There
Speaker 1: are some eggs substitutes that are there for different reasons.
Speaker 1: Let's say they're there for people that can't do eggs
Speaker 1: and that could be their analogy or something like that,
Speaker 1: or vegans and the like. People that live a plant
Speaker 1: based diet don't any of those things. They still you
Speaker 1: are good for use in a case like this. If
Speaker 1: you're looking for the protein of eggs, or you're looking
Speaker 1: to bake something and you need some of the structure,
Speaker 1: you can use things like just egg. It's a plant
Speaker 1: based product. It's designed to taste, to cook, and to
Speaker 1: look like real eggs. It works great and everything from baking.
Speaker 1: You can the thing with some of these. You can
Speaker 1: use them as scrambles, you can use them as an omelet.
Speaker 1: It's about three to four tablespoon equals an actual egg.
Speaker 1: So keep that in your head and you should be
Speaker 1: just vundebah for that.
Speaker 2: All right. Apple sauce, now I've loved this.
Speaker 1: Apple sauce is moist it's sweet, so it does add
Speaker 1: the moisture that's something more fatty, like an egg wood
Speaker 1: a little bit of sweetness to it. And these things
Speaker 1: work very nicely. So it's easy to keep in your pantry.
Speaker 1: If it's not opened, its shelf stable and then you
Speaker 1: put it in the fridge. Works well to keep that
Speaker 1: moisture in, like I said, and that's one of the
Speaker 1: reasons why we use fat, yes for structure, but also
Speaker 1: for moisture. So you use a quarter cup for each
Speaker 1: egg unsweat is best. If you want to try and
Speaker 1: hit that neutral flavor, you can use cinnamon. They make
Speaker 1: cinnamon apple sauce if you want to kick up that
Speaker 1: particular flavor in your baked goods.
Speaker 2: Could be really nice. You know.
Speaker 1: Let's say you're making like a I don't know, a
Speaker 1: spice muffin or something like that or that type of
Speaker 1: thing works out great. Silk and tofu Now it's a
Speaker 1: great option. It adds proteins. It can do the binding
Speaker 1: of ingredients together that eggs are so good at. Perfect
Speaker 1: for things like a cheesecake. You pureate about you pure
Speaker 1: about a quarter cup. You see how this is kind
Speaker 1: of with some of those moist softer ingredients. A quarter
Speaker 1: cup kind of hits it. That replaces one egg. Back
Speaker 1: in the flax seed type category, chia seeds.
Speaker 2: You don't know what they are, chuc cha cha chia,
Speaker 2: chut chut chu chia, those seeds, so chia seeds. They're
Speaker 2: full of nutrients and they're really great. They make that
Speaker 2: gel as well like flax seed when mixed with water.
Speaker 2: Healthy alternative if you're gonna put them in your morning
Speaker 2: muffins or casseroll or something like that. So mix one
Speaker 2: tablespoon of chia seeds again like the flax seeds, with
Speaker 2: three tablespoons of water, and that makes a chia egg
Speaker 2: a substitute for that. There's also a brand called ener
Speaker 2: hyphen G Egg replacer. It's again one of these egg
Speaker 2: replacers for plant based people, that types of things. So
Speaker 2: one box can replace about one hundred eggs, so that's
Speaker 2: pretty darn good. Works good in cookies, works good in bread.
Speaker 2: Each egg. You want to.
Speaker 1: Mix one and a half tablespoons of powder with one
Speaker 1: tablespoon of warm water. Another thing is canned pumpkin. You
Speaker 1: can often find can canned pump a little canned pumpkin.
Speaker 1: It'll work good for the proper things like as spice
Speaker 1: cake about a quarter cup each for an egg replacement.
Speaker 1: Cornstarch good common kitchen ingredient can help.
Speaker 2: Bind baked goods.
Speaker 1: Custards, puddings mix one tablespoon of cornstarch three tablespoons of
Speaker 1: water to replace an egg. Vinegar and baking soda is
Speaker 1: an interesting one, so you know the science experiment combining
Speaker 1: vinegar with baking soda. So baking soda being sodium bicarbonate
Speaker 1: reacts to acid. Vinegar as the acid, it creates the bubbly,
Speaker 1: bubbly goodness. It can work as an egg substitute in
Speaker 1: certain six circumstances where you're using it to make things fluffy.
Speaker 1: So bread biscuits fre each egg, combine one teaspoon of
Speaker 1: baking soda with one tablespoon of vinegar and that should
Speaker 1: take care of you.
Speaker 2: Just keep in mind some.
Speaker 1: Of these are going to work really well with certain
Speaker 1: situations and not as well with others.
Speaker 2: You're going to have to experiment